lemon drizzle
Lemon & Thyme Cake

Lemon & Thyme Cake


  • 200g butter softened
  • 200g caster sugar
  • 100g novofarina yellow pea flour
  • ½ tsp baking powder
  • 100g ground almonds
  • 4 eggs
  • 1 lemon
  • 1 tsp thyme leaves

For the top

  • 4 tbsp sugar
  • 2 large lemons
  • ½ tsp thyme leaves


Cream butter and sugar until pale and fluffy in a food mixer.  Sift together the flour and baking powder and mix with the almonds. Lightly beat the eggs and add gradually to the mixture, mixing thoroughly each time.  Add some flour if mixture looks like it is about to curdle.

Grate the zest from the lemon and mix it with the thyme leaves.  Pound the two together with a pestle or other heavy weight.  Add to mixture with flour, baking powder and almonds.  Spoon into lined loaf tin and bake for approx. 45 mins.

While the cake bakes, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves.  As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup.  Leave to cool and serve in slices with thick yoghurt.

Serves 8-10

Pre-heat oven to 160°C

You will need a 19cm x 9cm loaf tin line with baking parchment.

Control from seed to pack – Carefully selected by our team of seed breeders, supported by dedicated crop management and the use of innovative technologies, we ensure our products are handled in the most quality sensitive, dedicated, gluten free environment.